Zucchini patties with oats
Description
I really love adding oat flakes to meatballs instead of flour—in my opinion, it makes the taste more delicate and the patties softer. In winter, I usually prepare meat patties, but when summer comes and the vegetables in the garden ripen, I happily cook all kinds of dishes from them. This simple recipe for zucchini patties with oats is no exception. You can't even imagine how delicious these little hot patties are—drizzled with sour cream and covered with a crispy crust, they simply melt in your mouth. My husband especially loves them; he eats them up within an hour and then grumbles that I didn't make enough. Overall, this is an incredibly interesting recipe for zucchini patties with oats, which also brings health benefits, so be sure to save it for later.
Instructions
- 1
Step 1
We will need about a kilogram of zucchini. If the zucchini are young, you can grate them with the skin on. But if they are not very young, it's better to remove the skin.
- 2
Step 2
Now it's time for the flakes. When I make meat patties with minced meat, I add coarse flakes, but if I do the same with zucchini patties, the consistency will be uneven, so I grind the flakes in a blender.
- 3
Step 3
Transfer the flakes to the grated zucchini, add eggs, parsley, salt, and spices. Mix thoroughly, then slightly squeeze the mixture and drain off the excess liquid.
- 4
Step 4
Heat olive oil in a skillet and fry the patties on all sides until golden brown. Zucchini patties are ready!